MAKING
2.Heat butter and cook mushrooms, onions, leek and celery gently.
3.Stir in lemon juice, herbs, stock and tomatoes and let the ingredients simmer for 30 minutes.
4.Pass the mixture through sieve.
5.Take a bowl, combine egg yolks with rice flour and milk in it until creamy.
6.Slowly add a small quantity of hot tomato mixture and stir well.
7.Stir in the remaining tomato mixture and cook on low flame for 10 minutes.
8.Do not boil.
9.Add sprinkling of salt, pepper and sugar and color if needed.